Spinach Arugula Salad With Pears and Dried Cherries

I enjoy salads!  Eating a fresh salad daily is one of the great ways for my body to                 receive all the benefits and nutrients from raw fruits and vegetables.  This salad is one of my favorites because of the sweetness from the pears and dried cherries.

Spinach Arugula Salad with Pears and Dried Cherries

Servings – 1 to 2

Two handfuls of fresh spinach

Two handfuls of fresh arugula

½ of a medium size Bosc pear, seeded, skinned removed and thinly sliced length wise and then crosswise (I’ve tried different kinds of pears, my personal favorite is the Bosc pear)

5 – 8 dried cherries cut in half (you can substitute dried cranberries for the cherries, such as Paul Newman’s brand)

1 tablespoon of salted roasted pumpkin seeds (or toasted walnuts)

1 tablespoon of crumbled feta cheese or grated Manchego sheep milk cheese

Place the ingredients in a medium size bowl beginning with the spinach and arugula followed by the pear, dried cherries, pumpkin seeds and cheese.  Drizzle the dressing below over all ingredients to your liking and toss together using tongs or fork and spoon.


6 tablespoons of olive oil

2 ½ tablespoons of white wine vinegar

1 tablespoon of Grey Poupon mustard

Salt and pepper to taste

Pour the olive oil and white wine vinegar in a jar add the Grey Poupon mustard, salt and pepper to taste and shake well.

To toast walnuts…preheat oven to 350° degrees, place ½ cup walnuts on a cookie sheet and toast 8 minutes, checking frequently or when you begin to smell them.  You’ll have walnuts left over to snack on or use in another salad.

This salad goes well with the recipe “Slow Cooker Gourmet Chicken Stew” (in my previous post).  You can substitute the spinach and arugula with mixed greens.



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